Fudgy dark chocolate cake

Fudgy dark chocolate cake

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(57 ratings)

Cook: 30 mins


Cuts into 10 slices
Fudgy dark chocolate sponge, the perfect party cake, afternoon-tea cake or any-excuse cake

Nutrition and extra info

  • Cake base freezes well for 3 months

Nutrition: per serving

  • kcal548
  • fat40g
  • saturates23g
  • carbs44g
  • sugars27g
  • fibre2g
  • protein6g
  • salt0.8g
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    For the cake

    • 200g caster sugar
    • 200g softened butter



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 4 egg, beaten



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 200g self-raising flour - swap 2 tbsp of the flour for 2 tbsp sifted cocoa powder (we used Green & Black's)
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 2 tbsp milk



      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    For the fudge frosting

    • 200ml double cream
    • 50g butter



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 3 tbsp clear honey



      Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

    • 200g dark chocolate (use 70% cocoa solids if you can), broken into pieces
    • top with shaved or grated chocolate


    1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.

    2. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.

    3. For the fudge frosting, heat the cream until it just begins to boil. Take off the heat and add butter, honey and chocolate (broken into pieces).

    4. Leave to melt for 5 mins, then stir briefly to combine - don't over-mix or it will lose its shine. Sandwich the cakes with a third of the just-warm frosting and spread the rest over the top and sides. Top with shaved or grated chocolate, if you like.

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    Comments (78)

    choc0holic's picture

    very easy to make, as I was in a hurry, making lots of different cakes for a function, I cheated and used betty crocker frosting from the supermarket. The cake tured out really well and was enjoyed by all.

    katewhite's picture

    Agree with lots of the comments. I have been looking for a good choc cake for ages, love the ultimate choc cake but this is as good and a lot cheaper to make.

    charlotterowe's picture

    Not as fudgy as I would have liked...

    rmellor18's picture

    Really easy to make, was surprised how quick it was!

    suz2303's picture

    This is the best chocolate cake recipe I've ever tried. Yummy and very easy. The frosting was a little runny (but then I used runny honey) so put it in the fridge for 5 mins before putting it on the cake. Still had some frosting left so put back in fridge overnight and it turned into a truffle like dessert. Double Yum!

    amberloo's picture

    We absolutely love this rich, dark chocolate cake and have made it several times now....it always goes down a treat!

    westonc's picture

    Absolutely beautiful - a big hit with the family

    paulburnham's picture

    Can anyone tell me if i can put this all in one cake tin, then just slice in half, or will it not cook through?

    vickpole's picture

    Made this forgetting the baking powder but it still rose and although was not light and airy was not like a brick, i'm v critical but really enjoyed it! Anyway, I replaced a tbsp of cocoa as recommended by PolyVinylBride and it was lovely. I did use the same fudge chocolate icing as per the recipe and it turned out great, rich, dark and tasty. Great with a cup of tea!! Will deffo do this again!

    polyvinylbride's picture

    This is the best chocolate cake I've ever made (and I've made 20+ in my lifetime!), beats the 'ultimate chocolate cake' by Angela Nielsen hands down. I did add about 50g more sugar and about 3 tbsp of cocoa to really get the chocolately flavour, and instead of using the frosting in the recipe used a glossy frosting recipe by Hershey's I found on the internet. I made it for a 'fake' birthday and neither I or my friends could believe how absolutely moist and chocolately the cake was - it truly is the ultimate!

    donna_wowee's picture

    LOVELY!!!!!!!!!!! Usually make frosting as directed in the recipe 'dark chocolate and cranberry roulade' but this was a completely different version. Beautiful. Kept the flavour of the dark chocolate - didn't lessen at all even though it was mixed. Great easy cake!!!!!!!!!!!!! I always make the victoria sandwich version of this too!

    soonick's picture

    This cake is a big hit with my family and my husbands work colleagues!

    jooshea's picture

    I make this chocolate sponge alot as the texture is lovely. I don't bother with the frosting - instead I fill it with chocolate flavoured buttercream and dust the top with icing sugar. It always goes down well and doesn't last long.

    organicmanic's picture

    Easy to make,had a nice spongy texture.I made it for my son's 14th birhday,then decorated it with his favourite sweets:marshmallows with some jelly beans and a few maltesers.Naughty but nice we all enjoyed it.

    amcginniss's picture

    Mmm I lerv cake! Especially this one.

    clarinda's picture

    We enjoyed the cake, but found the honey in the fudge frosting to be a little over powering. Not fudgey enough..

    simpsont03's picture

    just add 3 dollops of cream cheese it gives it that extra ting

    simpsont03's picture

    mmm just addd 1 tea spoon of beef gravy


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